Does the age of a sourdough starter really matter, after it is fully developed?
Boudin claims to use a mother dough that dates back to 1849. How long will the starter continue to improve? Will Boudin's starter make a bread that is sixteen times as delicious as another bakery's ten-year old starter?
A baker in my shop complained when his experimental whole wheat starter was discarded (accidentally) after a couple of months. If he restarts it, will it not be back up to speed after a week or so?